Tree Nut Free Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
This grain bowl is a serious weeknight win — hearty farro, crispy roasted chickpeas, and charred bell peppers all tied together with a bright cilantro-lime dressing that makes every bite feel fresh and alive. The trick to getting those chickpeas genuinely crispy is patting them completely dry before they hit the oven, and the recipe walks you through exactly that so you're not left with sad, chewy results. Smoked paprika, cumin, and turmeric give the roasted components a warm, earthy depth that plays beautifully against the zippy lime juice dressing. Everything in this bowl is naturally free from tree nuts — no swaps needed, no label-scanning required — so it's a genuinely stress-free build from start to finish. The farro gets tossed warm in the dressing so it soaks up all that citrusy flavor before you even add the toppings. Sliced avocado on top is optional but highly recommended for a creamy finish that rounds out the whole bowl. It's the kind of meal that looks impressive enough to serve guests but is honestly easy enough to make on a random Tuesday.
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Learn more →Ingredients
4 servings
For the farro
- 1 cup semi-pearled farro, rinsed
- 2 ½ cups water
- ½ tsp salt
For the roasted chickpeas and peppers
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 large bell peppers (any color), cut into 1-inch strips
- 3 tbsp extra virgin olive oil, divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ¼ tsp black pepper
- ¼ tsp salt
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp extra virgin olive oil
- ½ tsp ground cumin
- ¼ tsp salt
For assembling
- ½ cup fresh cilantro, roughly chopped
- 2 green onions (green tops only), thinly sliced
- 1 avocado, sliced (optional)
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the drained chickpeas thoroughly dry with a clean kitchen towel — the drier they are, the crispier they will roast.
- 2
Combine the chickpeas and bell pepper strips on a large rimmed baking sheet. Drizzle with 3 tbsp olive oil, then sprinkle with the cumin, smoked paprika, turmeric, black pepper, and 1/4 tsp salt. Toss to coat evenly, then spread into a single layer, keeping the chickpeas and peppers in separate areas of the pan so the chickpeas can crisp.
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